Brazilian Cheese Bread Recipe
Naturally gluten-free, oozing with cheesy goodness, and irresistibly stretchy? My Brazilian cheese bread recipe will become a comfort food you’ll always crave.
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Equipment
Ingredients
- 1 ½ Cups Tapioca Starch
- ⅔ Cup Milk
- ⅓ Cup Olive Oil & extra for greasing
- ½ teaspoon Salt
- 1 Egg
- ½ Cup Cheddar Cheese shredded
Instructions
- Preheat the oven to 400°F and spray muffin tins with olive oil (or preferred oil).
- In a blender, combine tapioca starch, milk, olive oil, egg, and salt, making sure to add the flour so that it’s nearest to the blade. Blend for 1-2 minutes on high until smooth, with pancake batter-like consistency.
- Add shredded cheddar cheese and pulse 5-10 seconds to combine.
- Pour the mixture into muffin tins, filling ¾ full.
- Bake 25-30 minutes until golden brown and puffed.
- Cool 5 minutes before serving. Enjoy warm or store for up to 3 days.
Notes
-
- The blade type determines the order you add ingredients: Add the starch first if you have an integrated bottom blade or last if the blade is at the top.
- Enjoy them warm: The cheesy center will be much more gooey and soft! If you need to save them for a different day, just reheat for 5 minutes at 350°F before serving.
- Allow to cool for 5 minutes: Let your freshly-baked breads cool for a few minutes before taking them out of the muffin tin. They’ll be much easier to remove!
Nutrition
Calories: 272kcalCarbohydrates: 28gProtein: 4gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 40mgSodium: 276mgPotassium: 64mgSugar: 1gVitamin A: 178IUCalcium: 104mgIron: 1mg
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